This is so fantastic!!! It comes out fudgy and the icing is a little gooey! Wow! I already have another batch in the oven!
Sharlene, this was really good! I didn't have buttermilk, so subbed yogurt. I also left out the pecans because my husband won't eat nuts. The icing soaked into the cake and made it nice and dense and moist! Yummy!
Yummy -- great and easy to make but after making one that burned after baking 400 for 18 minutes I cut the temperature back to 350 and it was perfect.
This was an excellent recipe. I have another recipe that I use that is very similar that requires sour cream. I was out of sour cream so I was searching for a different recipe such as this one that used the milk. I used the powdered buttermilk and it did the same thing. I was also outof pecans, but they were not necessary. This cake was very moist and delicious. thanks for the recipe.
I have made and eaten variations of this recipe for years, but this one is THE BEST! It was absolutely delicious! With clear instructions and an accurate pan size, it's a winner! I took Aquap's advice and baked it in my electric oven at 350 degrees for 20 minutes and it was perfect! I lined (and greased) the pan with the large size parchment sheets that I get from King Arthur. This is the ONLY Texas Sheet Cake I will make from now on out! Thanks Sharlene!!
ABSOLUTELY YUMMY!!!!!!! And very easy......I take this to potlucks all the time and am always asked for the recipe!!!! Deborah Pfeiler